Marinated Carrots #1
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INGREDIENTS
- 5 cn Sliced carrots; drained
- 1 Bell pepper; chopped
- 2/3 c Vinegar
- 1 ts Salt
- 1 tb Worcestershire Sauce
- 1/2 ts Black pepper
- 1/4 c Parsley; chopped finely
- 1 lg Onion ; chopped
- 1 c Sugar
- 1 cn Undiluted tomato soup
- 1/2 ts Dry mustard
- 1/2 c Salad oil
- 1 c Celery ; chopped
- MARINADE
- 3 -(up to)
INSTRUCTIONS
Toss vegetables together in a large bowl. Mix ingredients for marinade together; bring to a boil. Pour hot marinade over carrot mixture. Let stand 24 to 48 hours before serving. MARINATE 24-48 HOURS From . Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (98g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 245 | ||
| Calories from Fat: 30 (12%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.3g | 4 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 2.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 160.4mg | 6 % | |
| Potassium 114.8mg | 3 % | |
| Total Carbohydrate 55.2g | 16 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 54.4g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 245
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